Monday, November 23, 2009

Food Pairing and the Creek of the Week

Unfortunately, Chardonnay has gained a bad rap in the past few years because of its vast popularity and, perhaps, inconsistent stylistic differences that lead most consumers to believe all Chardonnays taste like you're sipping on a stick of butter.

Fortunately, there are still those Chardonnays out there that defy this cliche. Let us not forget that one of the most highly respected types of wine in the world, white Burgundy, is made entirely of this elusive grape.

The Reeves Point Chardonnay can also be put in the category or impressive, tasteful Chardonnay and can be a great go-to for pleasing all palates this Thursday (Thanksgiving.)

The Jacob's Creek Reeves Point Chardonnay works great for all aspects a the day from the appetizer to the dessert and the best part is that the foods aren't complicated at all!

For appetizers, try a simple cheese and cracked platter, using mild cheddar cheese and light herb crackers, also consider incorporating smoked salmon. Other great appetizers are crab cakes or mushrooms stuffed with crab meat and herbs.

For the main event, focus on the sides. Green bean casserole and Chardonnay can pair delightfully as well as with baked carrots (especially if they are baked in Chardonnay!)

For dessert, although the table may be littered with heavy cream pies, it's important to remember that not all of your guests are looking to gain a few pounds from one meal. Chardonnay pairs great with fresh fruit options such as pineapple, mango and honeydew melon.

The Jacob's Creek Reeves Point Chardonnay is a special treat for the occasion while simultaneously working as great addition to the meal.

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